Everyone loves a good homemade chicken pot pie dish. So why not put them in an empanada?
Chicken pot pies are a classic American staple on the dinner table. I decided to put a twist on this American classic by creating chicken pot pie empanadas. Not only are they a fun take on dinner, but you can also reheat them if you want to eat them on the run.
Don’t worry about a big, creamy mess coming out of the empanada. Most of the liquid gets soaked up into the chicken and vegetables, leaving you with the perfect filling. Treat your family, or let your kids help you with this next meal.
Chicken pot pie empanadas recipe
- 2 teaspoons olive oil
- 3/4 cup diced onion
- 32 onces chicken broth
- 2 cups diced potatoes
- 1-1/4 cups diced carrots
- 1/2 cup unsalted butter
- 1/2 cup flour
- 1/2 cup 2 percent milk
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pure ground black pepper
- 3/4 cup frozen peas
- 1 cup frozen corn kernels
- 1 rotisserie chicken, shredded
- 2 refrigerated packs pie crust
- To a large Dutch oven over medium heat, add the olive oil. Stir in the onions, and cook until tender. Pour in the broth, and then add the potatoes and carrots. Cook for 15 minutes.
- In another sauté pan, melt the butter over low heat. Whisk in the flour and then the milk. When the mixture thickens, stir in the parsley, coriander, salt, pepper, peas and corn.
- Add the mixture to the big pot with the potatoes, and add the chicken. Cook on low for 15 minutes.
- Preheat the oven to 450 degrees F.
- Lay out the pie crusts, and create 4-inch round circles. Spoon about 1 tablespoon of the chicken pot pie mixture into the center of each circle. Fold the circle in half to secure the edges, and pierce it with a fork to seal it. Pierce the top of each empanada with knife to allow air in while cooking.
- Place the empanadas onto a baking sheet, and bake for 12 minutes.